St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-19

cups of corn meal and i'of -four, II cup
OF molaSSeS and teaSptOnfulS of soda,
little salt; steam one hour, then bake
half an hour; very nice warm.-MRS.
n. III. CONGER, AZ Tiiaon street, St.
Paul.
Two cups graham flour, cup corn
meal, 2 cups sour milk, cup New Or
leans molaSSes, 2 teaSpoonfuls of soda
dissolved in a little hot water, a little
salt; pour in a well-buttered basin !;
ELLA WEBER. st. Paul, MINI.
Two and one-half cups sour milk, IS
cup molasses; into these put heaping
teaSpoonful soda, , cups corn meal,
cup graham, teaSpoonful salt; use
coffee cups; steam three hours. then
bake till brown.-MISS LIZZIE A. LEWIS,
Mankato, Mimi.
Sauce for ALE kinds .of pud-
dings in strawberry season-Place
a bowl over opening in teaket-
tie, put in butter size of an egg, cup
sugar, egg, just mix little, cup
mashed Strawberries. Do not allow it
to cook, just let it melt together and
take right oif.-HATTIE L. RICUARD-
SON, 2S02, Seventeenth avenue south,
Minneapolis.
Lemon-Grate the rind from lemons,
add juice Of same. 6 tablespoons sugar,
tablespoon melted butter or table
spoons sweet cream, pinch of salt,
tumbler sweet milk, yeikS of eggs;
turned on good paste, first adding 3
Boston crackers rolled fine; when done
beat the whites to Il stiff froth with ,
tablespoons sugar; spread on top and
bake light-brown.--MIS. E. A. BICsl-
FORD, Hampton, Oak.
Crate the yellow part of the rind
from lemon and squeeze out the
juice, cup of white sugar and table
spoonful of butter, beat to a cream, 3
tableSpO0nSful of sweet milk, eggs;
mix all and pour into crust-iined plate
and bake; when done, beat the whites
of = eggs with tablespoonSful of pow
dered sugar, spread it over the pie and
return it to the oven to brOwn.-MIsS
JULIA BODLEV, SIT Decatur street, st.
Paul.
Two lemons, 2 cups of sugar, 1
cup milk, 2 tablespOonfulS flour, eggs.
TO be baked with undercr only. Use
the juices and grated rind of the lemons
and the yelks of the eggs, leaving the
whites for froSting. After the pies are
baked beat the whites of the eggs with
tableSpoOnfulS of sugar; spread on
until they become a light brown. This
will make two good pies.-SARAH A.
WILSON, 433 Dayton Avenue, st. Paul.
One cupful of sugar and 3 table
spoons of flour stirred together, yolks OF
eggs, grated lemon, l cup of milk;
the whites of the eggs for frosting.-
Mrs. 5. LAWRENCE. Sioux Falls. Oak.
Grated yellow part of peel of )
lemons, juice and pulp; mix smooth ;
tableSpOOnfulS of corn starch and stir
into u pintS of boiling water; add a
small lump Of butter, = cups of sugar;
when cool add the yelks of 6 eggs, we'll
beaten; then add lemons and fill 5 pies !:
when baked, ice with the whites of the
eggs, well beaten, with IL cups of
Sugar.-LAURA w. HALL, 102 Western
avenue. st. Paul.
g.. Two large lemons OF } small ones, ~
cups of boiling water, = tabespoonfuiS
of corn starch, butter the size of an egg
2 cups Of sugar, 3 eggs, the yOlkS for the
pies and the whites for the iceing; mix
the corn starch with cold water, just
enough to mix thin; pour the boiling
water on and mix all together:
this will make two pies and are very
Tice.-MISS LAURA HALiNG, Reads
Landing, Mimi.
Lemon POtat0-One raw potato grated,
lIOiH WHICH, Tile luict
las been taken for lemonade, * cup
vinegar, l cup sugar, cup water, tea
spoon flour; bake with two crusts, ex-
llent-EIRS HATTIE A. LATuROP.
Appleton, MINI.
Vinegar-One cup sour milk, cup
currants, cupsugar, = cup of vinegar,
% cup of mOlaSSeS, Is cup of rsiSinS, 3
eggs, beat whites sparingly, teaspoon
full each of cloves, allSpice and nutmeg; ;
this is sufficient for two pies.-MIsS
OTTIE DERBY, Rapidag, MINI.
Currant-One cup currantS, l cup
sugar, 2 tablespoons water, of -four,
yeikS OF 2 eggs, whites f0r frosting
makes l pie.-AlRS. T. WoRTHING,
Grafton, Oak.
CreamETake the yolks eggs, . cups
milk, boil milk and then stir in the eggs
and teaspoons full Of flour, sweeten to
taste and let boil until flour is thor
oughly done, aud flavor: beat the whites
with sugar and extract, spread over the
pie and putin the oven to brown; bake
your crust before putting in the cream
Mis-. III. NJ. MAUREAU, s7G IgfeliaGt
street, st. Paul.
One egg, tablespoonful sugar to l
rounding tablespoonful flour, l good
pint of milk. a small piece of butter;
flavor with lemon extract and vanilla;
bake i'll a moderate oven.-CkRRiE
HoLsTAD, Hudson, Wis.
Potato Piecrust-One cup OF cream to
6 good-SiZed potatoes; after MASKING
fine and salt and flour to roll; handle
little as possible; use only upper crust
e. NJ. WOODBURY., 15S Congress
street, st. Paul.
Baking Powder Pie Crust-One cup
of lard, ~ cups of water, teaspoonful
baking powder; mix baking powder in
flour; rub the lard well III the -four and
baking powder; add salt; last thing add
cold water; this makes two pies; you
will never have ''soggy" pie crust if you
use baking powder.